- Paperback: 272 pages
- Publisher: Camino Books Inc; 39771st edition (January 2002)
- Language: English
- ISBN-10: 0940159732
- ISBN-13: 978-0940159730
- Product Dimensions: 1 x 7.2 x 10 inches
- Shipping Weight: 1.4 pounds (View shipping rates and policies)
- Average Customer Review: 100 customer reviews
- Amazon Best Sellers Rank: #167,820 in Books (See Top 100 in Books)
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The Frog Commissary Cookbook Paperback – January, 2002
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About the Author
STEVEN POSES runs Frog/Commissary Catering. ANNE CLARK is former head baker, test chef, and general manager of The Commissary. BECKY ROLLER, onetime Commissary cashier, was the originator, calligrapher, and illustrator of The Commissary Newsletter.
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Top customer reviews
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In only two weeks I've recreated several of the recipes and have been inspired to push all thoughts of retiring from kitchen duty out of my head. The delightful tale of "how" Frog originally developed and their masterful recipes has inspired me to such an extent, I may never leave the walls of by kitchen again. The simple, elegant purity of always wanting to plate the "best" is laced, like a delightful heap of spun sugar on every page!
For those of you who enjoy cooking, this is a must have! None of these recipes is easy; more precisely they each have a lot of steps. Those steps are worth it. The pate is to die for; roasted peppers with feta - spectacular as an hors d'oeuvre and whatever is left over can be put on
pizza or made with eggs. Every recipe I've tried has been worth the effort and just unusual enough to make the dish more special. My favorite
recipe is "Frog's Apricot, Almond and Apple Bread stuffing. Take no short cuts and you'll enjoy everything here.
I must admit that reading the reviews makes me wince just that tiny bit -- all those terribly fashionable foods of the time. Reminds me of the year my dad added Belgian endive to my mom's shopping list every week just to annoy. You know, I could live without the raspberry puree brulee spinach asparagus crepe hazelnut big-puffy-sleeve dance again. But so what? I'm looking forward to cooking from this book, and I bet I'll wake up some pleasant memories in doing it.